As a kid I usually ate it with American cheese, but now I like to experiment by mixing and matching different kinds of cheeses, like Havarti or manchego. If you aren’t feeling that adventurous, you can never go wrong with a Wisconsin sharp cheddar. For those concerned about the fat content, this recipe provides some added advice on how to reduce the fat content, as well as how to ensure that the cheese melts all the way to the center. Serve this with a great tomato soup and pickle spear on the side and enjoy!

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